In a medium bowl, combine graham cracker crumbs with melted unsalted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate, then refrigerate for 15-20 minutes until set.

In a large mixing bowl, beat softened cream cheese, granulated sugar, and vanilla extract with an electric mixer on medium speed for about 2-3 minutes until smooth and creamy.

Gradually add cold heavy cream to the cream cheese mixture while mixing at low speed. Then increase to medium-high speed and whip for about 3-5 minutes until thickened and soft peaks form.

Carefully pour the creamy filling into the prepared graham cracker crust. Smooth out the top evenly, cover, and chill for at least 2 hours.

When ready to serve, remove from the fridge, slice with a warm knife, and top with your choice of canned pie filling or fresh fruit.